This meal makes for a beast of a taco.\u00a0Well, quite a few beastly tacos.<\/p>\n
Melt in your mouth chunks of short ribs, braised in wine and pomegranate and topped with a scoop of a one of a kind guacamole, get tucked into warm corn tortillas. The guacamole has a mashed ripe\u00a0avocado<\/a> base seasoned with fresh ginger, jalape\u00f1o<\/a>, shallots and a dash of lime juice, then tossed with salty chunks of queso fresco<\/a>\u00a0and sweet and juicy pomegranate seeds. You can garnish the final thing with chopped fresh mint.<\/p>\n This can practically be your whole meal! It makes me really happy to make it on cold winter nights, when we want something filling, satisfying, luscious, packed with flavor, and fun.<\/p>\n I cooked up this recipe in an attempt to use pomegranate seeds in a different way than I was used to and out of a bit of frustration. See, in Mexico, pomegranate is the crown jewel of Chiles en Nogada<\/a>. The signature dish of Mexico’s Independence Day celebrations in September. If you are a Mexican and you see a pomegranate, I bet the first thing you think of is that dish, which bears all the colors of the Mexican flag.\u00a0The pomegranates must be there.<\/p>\n Funny how things are. I love making Chiles en Nogada here in the states. Yet, pomegranate season in Mexico is July to October and here in Washington, DC, I have struggle to find pomegranates in September. In DC, pomegranate is at its peak way past September, not until very into the early winter months. So, I feel a little ridiculous making Chiles en Nogada which most absolutely, definitely, without a doubt, NEED to be made in September.<\/p>\n But I absolutely adore pomegranates. Everything about them. Their shape. Their hard skin. Ho challenging it can be to get the seeds out. How your fingers and nails remain red long after you have eaten them. Mostly, their sharp and sparkly tart and sweet flavor. Hence… I came up with this recipe to expand my pomegranate horizons during the time that I can easily find them. It turns out, I expanded my taco, my guacamole and dinner horizons as well.<\/p>\n Here you go, if you are a meat eater, this taco is a must. If you are not, make the guacamole and eat it with chips.